Recipe Standardization Flashcards Preview

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Flashcards in Recipe Standardization Deck (35)
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1

What produces a consistent quality and yield every time when the exact procedures, equipment and ingredients are used?

Standardized recipes

2

A standardized recipe is a recipe for a ___

specific institution

3

What are some advantages of recipe standardization?

-Uniform quality
-Uniform quantity
-Incr. productivity of cooks
-Improved nutrition information

4

What is usually required in a standardized recipe? (MINT-CPP)

Method
Ingredients/quantities
Name
Total yield
Classification
Pan size and number
Portions

5

(T/F) Total preparation time is always required

F

6

(T/F) HACCP may be optional on standardized recipes

T

7

(T/F) A picture is always required for standardized recipes

F

8

(T/F) Refrigeration time is required for standardized recipes

F

9

In the standard format ____ is followed by the ____

ingredients list, method

10

In the block format, ____ on left and ___ on right

ingredients, method

11

Rewrite drained soaked dried raisins

raisins, dried, soaked, drained

12

Rewrite large eggs beaten

Eggs, large, beaten

13

Rewrite 2% strawberry yogurt stirred

yogurt, strawberries, 2%, stirred

14

Units should always be in the ___

same unit system

15

Solids should always be in ___ and volumes always in ___

weight
volume

16

When a solid is below 1 kg, use ___

grams

17

When a solid is above 1 kg, use ____

Kg and decimals

18

When liquids below 1 L use ___

ml

19

When liquids above 1L, use __

Litres and decimals

20

How should spices by expressed?

Small amounts by volume
Big amounts by weight

21

How should cans or packs be expressed?

The purchasing until (i.e. 1 can) becomes the measuring unit

22

For temperatures a ___ and a ____ must be given

small range, an indicator

23

the ____ should always be noted

source

24

Describe the 3 columns in the block format

1) # of servings/quantities from original recipe
2) 25 servings and quantities
3) 50 servings and quantities

25

The 2nd column of the block format provides the amount needed for the ___

test kitchen

26

The 3rd column of the block format is the amount needed for the ______

specific servings of your institution

27

What is the first trial batch designed to evaluate?

-Ease of operation/practicality
-Quality
-Yield

28

What is yield?

-Quantity ready to eat
-Used to estimate the quantity of raw ingredients

29

When is nutrient analysis conducted?

Once recipe is proofed

30

You want to increase a recipe from 6 portions to 25 portions. What is the factor?

25/6 = 4.17